Almonds - in Muffins and Cakes

One-bowl Blueberry Almond Muffins

Streusel:

2 tbs. unsalted butter

1/4 c. flour

1/4 c. sugar

1/4 c. slivered almonds

pinch of salt

Muffins:

1 large egg

½ c. sugar

1/4 c. oil

1 tsp vanilla

1 tsp almond extract

½ tsp. white vinegar

½ tsp. bakind soda

1/4 tsp salt

½ c. sour cream

1 c. flour

1 c. blueberries

Preheat oven to 350° (180C). Spray a 12 count muffin pan with nonstick spray, or line with cupcake wrappers. 

To make the topping, melt butter in a small microwave-safe bowl. Add the flour, sugar, almonds and salt and stir with a fork to combine untio a crubly streusel. Set aside.

Combine the egg, sugar, and oil in a large mixing bowl. Whisk vigorously for 30-45 second, until the mixture is thick and slightly frothy. Add extracts, vinegar, baking soda, and salt. Whisk to combine. Add sour cream. Whisking to combine, then gently stir in the flour. The batter will be thick and lightly lump. Gently stir in the blueberries. Divide batter evenly among muffin cups and prinkle the topping evenly over the tops. Bake for 18-22 minutes until the top are golden brown and a toothpick inserted int he the center of a muffin comes out clean. Let cool for about10 minutes in the pan, then removed to a wire rack to cool completely.

Buttery Almond Pound Cake

For the Cake:

½ c. butter, softened, plus more for the pan
1-1/4 c. flour, plus more for the pan
1-1/4 c. sugar
2 eggs
1½ tsp almond extract
1/4 c. milk
½ tsp baking powder
1/4 tsp kosher salt

For the Glaze: 

1 Tbs. butter, melted

1 c. powdered sugar

1½ Tbs milk

½ tsp almond extract 

½ c. sliced almonds, (opt)

Preheat oven to 325°. Arrange oven rack to the center of the oven. Thoroughly grease and lightly flour a 6 c. loaf pan with butter.

To make the cake, combine the butter and sugar together in a large bowl. Beat with an electric mixer until fluffy crumbs form. Add the eggs and almond extract and beat until smooth. Add the milk and beat on low speed to combine. Add the flour, baking powder and salt. Beat until just combined. Pour the batter into the prepared pan. Bake for 45-55 minutes, or until golden on top, and light brown on the edges. Cool in the pan on a wire rack for 15 minutes. Then place the cooling rack on top of the cake, hold the sides firmly, and invert the pan over the rack. The cake should drop smoothly out of the pan. Let cake cool completely before slicing. If you'd like to make the glaze, melt the butter in a small glass bowl in the microwave. Add the powdered sugar, milk and almond extract. Whisk together until smooth. The glaze should pour off the spoon in a white stream. Add 1 tsp more milk to think it, or 1-2 Tbs more powdered sugar to thicken it. Pour over cake, sprinkle with almonds.